Finca Idolia

Crafted with Anaerobic Natural processing, this Bourbon has bright, red berry notes and ripe plum, which finish with a sweet note of orange.

Finca Idolia is a roughly 60-acre farm owned by Fernando Diaz in the Fraijanes growing region east of Guatemala City, nestled between the Tecuamburro and Pacaya volcanoes. It is one of three neighbouring family farms - alongside Santa Ana and Amatillo - managed as a collective on the mountain of La Gavia, each contributing distinct varieties and flavour profiles. The farm is intercropped with shade trees including pine, cedar and local varieties, and is fed by its own spring, the only water source on the property. Cherry picked at Idolia is brought to the Santa Ana processing facility, where Fernando's team rests, depulps, ferments and dries it under closely controlled conditions, with the same rigorous sorting and quality control carried through to export.

Guatemala is one of Central America's largest coffee producers, with a growing history stretching back more than 150 years across rugged, mountainous terrain that makes transport from farm to mill genuinely challenging. Fraijanes, home to Finca Idolia, sits at 4000-5000 feet in the shadow of Pacaya, one of the country's most active volcanoes. Frequent light ashfall from Pacaya enriches the region's soils with potassium and other minerals, contributing to the full body, bright acidity and gentle aroma typical of Fraijanes coffee. Guatemala's main harvest runs October to February, with coffee typically shipping three to four months after harvest begins.

Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30.